Sauteed Greens with Garlic

This dish is a staple at our table regardless of season since quality greens are often available year-round. The dish is inexpensive, yet it can be made even less expensive by using the greens attached to the root vegetables you pick up at the market: the beet greens, the turnip greens etc. Greens are a rich source of folic acid, beta carotene and other nutrients.

Not only do we eat this dish throughout the year, but we also find that it’s a great sidedish regardless of the meal: a phenomenal accompaniment to morning fried eggs, great with savory soups for lunch and a perfect side for supper.

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About Jenny

Jenny McGruther is a wife, mother and cooking instructor specializing in real and traditional foods. You can find her first book, The Nourished Kitchen features more than 160 wholesome, traditional foods recipes.

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What people are saying

I love greens made this way. I especially like to squeeze a bit of lemon over them after they are prepared like this. When I am feeling a bit indulgent, I love to fry the shallots in oil until they are crispy and golden, then sprinkle them over the greens.

I love this dish too, but most of the time I don’t cook it! I just simply sprinkle a little sea salt over the cut greens, drizzle a small amount of raw olive oil and massage them with my hands until they soften. Squeeze some lemon juice over them and they are amazing!